Fettuccine AlfredoWithChicken, Artichokes & Olive

1 package fettuccine, cooked al dente (11 minutes +/-)

1 Roast Chicken (see attached) breast removed & sliced

1 jar (6-8 oz.) Artichoke hearts, in water quartered

¼ cup Kalamata olives, or olive of choice

Alfredo Sauce:

1 pint Heavy Cream

1-2 TBS butter

1 clove garlic, lightly smashed

1 cup grated Parmigiano Reggiano cheese

Cook pasta as directed. In large sauté pan, add butter and gently heat garlic clove to flavor. Add cream, bring to simmer, being careful NOT to boil! Stir in cheese, sauce will be thick. Add pasta and other ingredients to sauce, heat thru and serve immediately. Bon Appétit!

Executive Producer

Recommended for you